Title: Chicken and Vermicelli Soup
Categories: Soup
Yield: 4 Servings

2 oz Peastarch noodles
1 c Chicken
1 Scallion
6 c Stock
1 ts Salt
1 ts Soy sauce

1. Break peastarch noodles (vermicelli) in 3-inch lengths and soak.
Sliver chicken. Mince scallion.

2. Bring stock to a boil. Add chicken and simmer, covered, 10 minutes.

3. Add vermicelli and simmer, covered, 10 minutes more. Stir in salt and
soy sauce. Garnish with minced scallion.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.